2. Soak two slices of New Seasons's's whole wheat levain in the egg stuff3. Heat butter in a skillet. Drop the bread in the skillet, pour remaining egg stuff over the bread slices4. Fry on both sides, shred some mozzerella and melt it on top.

YUM! It was so savory, and not just in a "something that has salt in it" way but really, you know, umami-y. I had it with a Widmer Drop Top amber ale, which is a pretty whatever beer, but the French toast somehow brought out some nice fruity notes.